Mushroom Asada

Serves 4 to 6

1 pound mushrooms, such as cremini, stemmed and sliced

1½ cups Carne Asada marinade (this page)

2 tablespoons pure olive oil

In a medium bowl, toss the mushrooms with the marinade. Set them aside to marinate for 30 minutes.

Set a large skillet over medium-high heat, add the olive oil, and heat until it is shimmering, 2 minutes. Working in batches (if you overcrowd the pan, they will steam instead of brown), cook the mushrooms, stirring often, until they are lightly browned, about 15 minutes per batch.

Serve the mushrooms as tacos or bowls (recipes follow), or with all the fixings for Carne Asada Tacos (this page), or swap them in for the chicken on Pollo Frito Quesadillas (this page).

12 6-inch corn tortillas

1½ cups shredded green cabbage

¼ cup Salsa Verde (this page)

1 recipe Mushroom Asada (this page)

½ cup Pepita Pesto (this page)

3 limes, quartered (12 wedges)

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

In a medium bowl, mix the shredded cabbage with the Salsa Verde. Spoon the mushrooms in a straight line down the center of each tortilla. Place a line of the cabbage mixture on top of the mushrooms, and top that with the pesto. Serve each taco with a lime wedge.

2 cups Spanish Rice (this page), warmed

2 cups Basic Black Beans (this page), warmed

2 cups grilled corn (see this page)

1 cup Pico de Gallo (this page)

1 cup shredded romaine lettuce

1 recipe Mushroom Asada (this page)

½ cup Pepita Pesto (this page)

In each individual serving bowl, arrange evenly divided portions of the rice, beans, corn, Pico de Gallo, lettuce, and Mushroom Asada in a clockwise pattern. Top with the Pepita Pesto.

24 frozen tater tots

1 tablespoon canola or vegetable oil

8 large eggs, whisked

Kosher salt

Freshly ground black pepper

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Cheesy Bean Dip (this page), warmed

4 bacon strips, cooked until crisp

1 avocado, halved, pitted, peeled, and sliced (optional)

½ cup Salsa Roja (this page) or store-bought fire-roasted tomato salsa, plus extra for serving

½ cup tortilla strips (see this page) or crumbled tortilla chips

½ cup chopped fresh cilantro

Cook the tater tots according to the package directions. (We fry them to order at the restaurant; you can do that, or bake them—they’re almost just as good!)

Heat the oil in a large pan set over medium heat. Add the eggs and season with salt and pepper. Using a fork (or a silicone spatula if you’re using a nonstick pan), constantly stir the eggs in a figure-eight pattern, taking care to scrape up any bits that are getting too firm or are sticking to the pan. Continue stirring the eggs until they are cooked through but still slightly wet, about 4 minutes. Season with a bit more salt and pepper. Set the pan of eggs aside.

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Sprinkle the cheese across the middle of each tortilla. Layer ¼ cup of the bean dip over the cheese and add 5 or 6 tater tots to the side. Add the eggs to the center, 1 strip of bacon to the side of the eggs, and a few slices of avocado, if using. Finish with the Salsa Roja, tortilla strips, and cilantro. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with more Salsa Roja on the side.

1 tablespoon canola or vegetable oil

12 marinated Spicy Diablo Shrimp (this page), or 12 medium shrimp, peeled and deveined

1 garlic clove, chopped

Kosher salt

Freshly ground black pepper

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Spanish Rice (this page), warmed

1 cup canned black beans, rinsed and drained, or Basic Black Beans (this page), warmed

½ cup chopped Carne Asada (this page), warmed

¼ cup Pepita Pesto (this page)

½ cup Pico de Gallo (this page)

Salsa Roja (this page), for serving

Heat the oil in a medium skillet set over medium heat until it is shimmering, about 2 minutes. Add the shrimp and garlic and cook, stirring often, until the garlic is fragrant and the shrimp is cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer the shrimp to a cutting board and chop it into ½-inch pieces.

Lay the tortillas out on your work surface. Sprinkle 2 tablespoons of the cheese in a straight line across the middle of each tortilla. Layer ¼ cup of the rice, ¼ cup of the beans, 2 tablespoons of the Carne Asada, and ½ cup of the shrimp over the cheese. Top with the Pepita Pesto and Pico de Gallo. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with Salsa Roja on the side.

1 medium head cauliflower

2 tablespoons pure olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 ear corn, shucked

8 6-inch corn tortillas

½ cup Vegan Cashew Crema (this page)

½ cup Pickled Red Onions (this page)

¼ cup chopped fresh cilantro

Roast the Cauliflower Preheat the oven to 375°F.

Remove the cauliflower florets from the thick stem and break the florets into bite-sized pieces. Scatter the cauliflower florets on a rimmed 11 x 17-inch sheet pan, drizzle with the oil, season with the salt and pepper, and toss to coat. Roast the cauliflower until it is tender, about 30 minutes. Then raise the heat to 425°F and continue to cook until the cauliflower is lightly browned, about 10 minutes more. Set aside.

Char the Corn While the cauliflower is cooking, turn a gas burner to high and place the ear of corn directly on the rack over the flame. (If you don’t have a gas oven, you can broil the corn.) Cook until the corn is charred in spots, turning it occasionally with tongs, about 2 minutes per side. Set the ear of corn aside to cool until you can handle it.

In a medium mixing bowl, hold the ear of corn vertically and slice downward on each side to remove the kernels, letting them fall into the bowl. Discard the cob and use your hands to break the clumps of corn into separate kernels. Set aside.

Make the Tacos Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

Spoon 1 tablespoon of the Vegan Cashew Crema in the center of each tortilla. Place several florets of roasted cauliflower on top of the crema and top them with some corn. Drizzle with more crema and garnish with the pickled onions and chopped cilantro.

2 cups Spanish Rice (this page), warmed

2 cups Basic Black Beans (this page), warmed

2 cups grilled corn (see this page)

1 cup Pico de Gallo (this page)

1 cup shredded romaine lettuce

2 cups roasted cauliflower florets (see this page)

½ cup Vegan Cashew Crema (this page)

¼ cup chopped red onion

¼ cup chopped fresh cilantro

½ cup Pickled Red Onions (this page)

In each individual serving bowl, arrange evenly divided portions of the rice, beans, corn, Pico de Gallo, lettuce, and cauliflower in a clockwise pattern. Drizzle with the Vegan Cashew Crema. Garnish with the onion, cilantro, and pickled onions.

4 13-inch flour tortillas

1 cup Cheesy Bean Dip (this page), warmed

1 cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Basic Black Beans (this page), warmed

1 cup Spanish Rice (this page), warmed

Salsa Roja (this page), for serving

Lay the tortillas out on your work surface. Spread ¼ cup of the Cheesy Bean Dip in a straight line across the center of each tortilla. Layer ¼ cup of the cheese, ¼ cup of the black beans, and ¼ cup of the rice on top of the Cheesy Bean Dip. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with Salsa Roja.

2 large eggs, beaten

1½ cups panko bread crumbs

1 cup rice flour

2 avocados, halved, pitted,and peeled

Kosher salt

4 cups peanut oil

8 6-inch corn tortillas

1 cup Refried Black Beans (this page), warmed

1 cup shredded romaine lettuce

½ cup Salsa Verde (this page)

½ cup Pico de Gallo (this page),plus extra for garnish

¼ cup finely chopped fresh cilantro

Bread and Fry the Avocados Set up your frying station: Add the eggs to a medium bowl, the panko to another, and the flour to a third. Slice each avocado half lengthwise into 8 pieces, and season the pieces with salt.

In a large deep pot, heat the oil until it reaches 350°F on an instant-read thermometer.

While the oil is heating, bread the avocado: Dredge the avocado slices in the flour first, shaking the excess back into the bowl. Then dip the slices in the egg, making sure to coat them completely and allowing the excess to drip back into the bowl. Finally dredge the avocado slices in the panko, pressing gently so it adheres. Place the breaded slices on a plate. (Use one hand for dredging and dipping to keep the other hand clean for other tasks.)

Fry the avocado, 6 to 8 slices at a time (you don’t want to overcrowd the pot), in the hot oil, turning them occasionally, until they are golden brown and crisp, 3 to 4 minutes. Transfer the slices to a wire rack or a plate lined with paper towels to drain, and season them liberally with salt.

Make the Tacos Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

On each of the tortillas, spread 2 tablespoons of the beans. Then top the beans with the lettuce, Salsa Verde, and Pico de Gallo. Place 4 pieces of avocado on top. Garnish with a little more Pico de Gallo and the cilantro.

1¾ pounds firm tofu (a little less than 2 14-ounce blocks)

½ cup cornstarch

2 cups plus 2 tablespoons canola oil

8 medium shallots, halved and thinly sliced

8 garlic cloves, finely chopped

2 serrano chiles, stemmed and thinly sliced crosswise

3 tablespoons finely chopped fresh ginger

3 tablespoons chopped chipotles from a can of chipotle chiles in adobo sauce

3 tablespoons low-sodium soy sauce

2 tablespoons sugar

2 tablespoons freshly ground black pepper

1 teaspoon kosher salt

3 scallions, finely chopped

12 6-inch corn tortillas

1 medium white onion, diced

¼ cup finely chopped fresh cilantro

1 cup Salsa Roja (this page)

It’s important to get as much water out of the tofu as possible before cooking it. To do this, place the tofu on a plate and then balance another plate on top and weight it down with any canned food you have in your cupboard (a big can of tomatoes works well). Let it sit for 30 minutes or so, occasionally draining off the water that the tofu releases. Pat the tofu dry with a paper towel, and dice it into 1-inch cubes.

Set up your frying station: Place the cornstarch in a medium bowl. Line a large plate with paper towels.

Heat 2 cups of the oil in a large deep saucepan over medium heat until the oil reaches 350°F on an instant-read thermometer. Add about one-third of the tofu to the cornstarch and use a fork to turn it in the cornstarch, making sure it’s well coated on all sides. Add the cornstarch-coated tofu to the hot oil and fry until it is lightly browned all over, using a frying spider or slotted spoon to turn it occasionally, about 3 minutes per side. Transfer the tofu to the plate lined with paper towels to drain. Repeat with the remaining tofu in two more batches.

Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until it is shimmering. Add the shallots, garlic, serrano chiles, and ginger and cook, stirring often, until they are soft and slightly caramelized, 7 to 10 minutes. Stir in the chipotle chiles, soy sauce, sugar, pepper, and salt. Add the tofu to the skillet and cook, stirring gently, until it is warmed through, about 2 minutes. Add the scallions and gently fold them in, taking care to not break up the tofu. Set aside.

Preheat the oven to 250°F.

Wrap the tortillas in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. Divide the tofu evenly among the tortillas and top it with the onion and cilantro. Serve with the Salsa Roja on the side.

2 13-inch flour tortillas

2 cups shredded Mexican-style cheese blend, store-bought or homemade (see this page)

Optional additions: 1½ cups chopped Carne Asada (this page), Trejo’s Grilled Chicken (this page), Grilled Spicy Diablo Shrimp (this page), or Carnitas (this page)

½ cup Salsa Roja (this page)

Heat a large pan or cast-iron skillet over medium-high heat for 2 minutes. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over, spread 1 cup of the cheese evenly across the tortilla, then spread half of your choice of protein, if using, across the tortilla, and cook until the cheese begins to melt, about 3 minutes.

Fold the tortilla in half and cook for 45 seconds. Turn the quesadilla over and cook for another 45 seconds. Transfer it to a cutting board and slice it into 4 wedges.

Repeat with the remaining tortilla and fillings. Serve with Salsa Roja on the side.

¼ cup Pico de Gallo (this page)

¼ medium white onion, chopped

2 13-inch flour tortillas

2 cups shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1½ cups chopped cooked Chicken Tikka (about one-third of the recipe on this page)

1 cup Escabeche-Mint Crema (this page)

In a small bowl, combine the Pico de Gallo and onion and mix well.

Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly over the top. Sprinkle the Chicken Tikka over the cheese, then spoon the Pico/onion mixture over the chicken. Cook until the cheese begins to melt, about 3 minutes.

Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds on the other side. Transfer the quesadilla to a cutting board and cut it into 4 wedges.

Repeat with the remaining tortilla and fillings. Serve with the Escabeche-Mint Crema on the side.

½ cup shredded green cabbage

½ cup Chipotle Crema (this page)

2 13-inch flour tortillas

2 cups shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1½ cups chopped Trejo’s Fried Chicken (about one-third of the recipe on this page)

2 serrano chiles, finely chopped

In a medium bowl, combine the cabbage and ¼ cup of the Chipotle Crema and mix well.

Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly across the top, then add ¾ cup of the fried chicken evenly across the tortilla. Sprinkle half of the cabbage mixture over the chicken and then sprinkle half of the serranos evenly on top. Cook until the cheese begins to melt, about 3 minutes.

Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds. Transfer the quesadilla to a cutting board and cut it into 4 wedges.

Repeat with the remaining tortilla and fillings. Serve with the remaining Chipotle Crema on the side.